Charred chicory with ricotta, pickled rhubarb, pistachios, mint

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Chicory can be a bitter vegetable and is often not to everyone's liking but believe me when I say that it truly comes alive when charred. It becomes softer, sweeter and if you dress and cook it well, sticky and charred. There is little not to love. This is a beautiful dish and apart from the pickled rhubarb (requiring more patience than skill) it is incredibly simple. Good ricotta is essential in my eyes so try and get down to your local cheese monger or any good deli. Goats or cows curd would also work well. As with all my recipes feel free to substitute the nuts and herbs as you please too. Almonds and basil are also delicious.  


Ingredients

serves 3-4 as a small plate

  • 40g shelled pistachios kernals
  • 2 tbs red wine vinegar
  • 1 tbsp pomegranate molasses
  • 1 tsp sumac
  • zest of 1 clementine or half an orange
  • 1 large clove garlic crushed
  • 2 tbsp olive oil
  • salt pepper
  • 4 heads chicory or small radicchio
  • 150g ricotta
  • 2 stems of pickled rhubarb
  • fresh mint

Method

  • Preheat your oven to 180 degrees and roast your pistachios for 10 mins. Remove and allow to cool.
  • Mix your vinaigrette in a small bowl.
  • In a larger bowl place your halved chicory or radicchio heads. Pour over the vinaigrette and toss with your hands.
  • Lightly oil a griddle pan and bring it to a medium to high.
  • Grill your chicory for 2 mins. Use tongues to turn and cook the other side for 2 mins. 
  • Plate with your pickled rhubarb and ricotta, pistachios, olive oil, salt, mint
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